Preheat oven to 325-degrees F.
Mix 1/4 cup peppermint and 1/4 powdered sugar in a small bowl; set aside. In
another bowl, mix butter, 1/3 cup powdered sugar, 1/4 cup crushed peppermint
and vanilla. Stir in salt and flour. Shape rounded balls the size of a
tablespoon and place 2-inches apart on an ungreased cookie sheet. Bake for
twelve to fifteen minutes or until set but not browned. Roll cookies in candy
cane/powdered sugar mixture; cool on a wire rack. Roll the cookies in mixture
again only after they have completely cooled.